Beef gyoza with black vinegar

INGREDIENTS

• 200g beef mince
• 1 tablespoon tamari* or soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons peanut oil, plus extra to fry
• 2 teaspoons grated ginger, plus 2 tablespoons shredded ginger to serve
• 1/2 cup finely chopped chives or spring onions
• 1 1/2 cups finely shredded Chinese cabbage, blanched, refreshed, squeezed of moisture
• 18 gyoza* or gow gee* wrappers
• 4 spring onions, sliced thinly to serve

BLACK VINEGAR DIPPING SAUCE

• 2 tablespoons Chinese black vinegar
• 2 tablespoons tamari* or soy sauce
• 2 teaspoons sesame oil

METHOD

1. 1.Mix sauce ingredients with 2 tablespoons hot water and set aside.
2. 2.Mix mince, tamari, oils, ginger, chives and cabbage. Place 1 heaped taspoon of mixture on each wrapper, brush edges with water, then fold over. Use fingers to crimp edges. Stand, crimped-edge up, on a lined tray.
3. 3.Heat a thin layer of oil in a frypan over high heat until almost smoking. Remove from heat and arrange dumplings, touching, in a circular pattern in pan. Cook over medium heat for 1-2 minutes until base is browned. Drizzle with 1/2 cup (125ml) hot water. Cover and cook for a further 3-4 minutes, adding more water if evaporated. Remove from heat, uncover and stand for 1-2 minutes or until dumplings come away from pan easily. Invert dumplings onto a plate. Serve topped with onion and ginger, with sauce for dipping.